500g Chopped chicken thighs (breasts can be used but thighs give better flavour)
Spring onions Chopped into Green and white ends, and each end finely diced
6 rashers bacon (diced)
500 g mushrooms (diced)
1 packet fettucine
1 packet powdered cream of mushroom soup mix
garlic (tomme purchased at a turkish or lebanese shop is better though)
In a non stick frypan on high heatmelt the butter and garlic.
Add the white spring onions
Add the chicken.
Approx 1-2 minutes later add the mushroom and bacon, let this mixture cook, stirring regularly
Boil a some salted oiled water in a LARGE saucepan, add fettucine.
When chicken is close to cooked through, add the cream and let simmer for 5-10 minutes. Add the packet of cream of mushroom soup mix.
NOTE: Mixture will start to thicken rapidly, stir very regularly, if not constantly, this will serve to break up the powder and prevent lumps
When fettucine is al dente, drain, and pour more boiling water over the top., quickly rinse the saucepan. and add pasta back to the saucepan.
pour over chicken mixture and serve.
Thsi recipe makes a large amount, return the rest to a large bowl and reheat as required. I find this works for shift workers as a me3al they can reheat at anytime